How does dinner affect cholesterol levels?
A study published in the journal Nutrition, Metabolism and Cardiovascular Diseases has observed that the increase in LDL cholesterol (bad) is positively related to energy and fat intake at night. Therefore, supplementing the right foods and following low-calorie dinner recipes can help reduce cholesterol.
3 low-calorie dinner recipes to help reduce cholesterol
Broccoli cheese balls
Ingredients:
Ginger powder: 5 grams
Garam Masala: 1.5 grams
Green pepper: 1 small (optional)
Coriander powder: 5 grams
Coriander leaves: 2.5 grams
Cheese: 40 grams
Broccoli: 5 small flowers (or 100g)
Oatmeal: 30 grams
Black pepper: 2.5 grams
Cooking oil: 5 grams
Salt: 2.5 grams
Cook and puree vegetables, mix vegetables with spices and oats, then shape into balls.
Brush the meatballs with oil and bake in a pan until cooked.
You can also fry them in an air fryer and serve them with homemade garlic tomato dipping sauce.
Chilla beetroot oatmeal
Ingredients:
Oatmeal: 30 grams
Asafoetida (Hing powder): 5 grams
Salt to taste
Boiled beetroot: 1 root
Cooking oil: 5 ml
Carom seeds: 2.5 grams
Coriander leaves: 5 grams
Onions: 1 bulb
How to do:
Add oatmeal, carom seeds, salt and asafoetida to a bowl, mix the dry ingredients well. Take the boiled beetroot and cut it into pieces, put it in a blender and puree.
Mix this beetroot mixture with other ingredients and mix well to create a beautiful red-pink mixture. Add water if needed to form a mixture with moderate consistency (never too thinning or too thick).
Finally, add the chopped coriander and onions and mix well. Add a few drops of oil to a non-stick pan and keep on medium heat. Pour a full billion of flour into the pan and stir in a circular motion to level the flour. Bake until both sides are slightly browned and crispy and enjoy.
Beetroot and lentil soup
Ingredients:
Beetroot: 100 grams
Red lentils: 30 grams
Lemon juice: 5 ml
Bay leaves: 1 leaf
Fennel powder (cumin): 1.5 grams
Salt to taste
Water: 250 ml
Herbs for decoration
How to do:
Cook lentils with beetroot in water until the lentils are tender. Add bay leaves and fennel and simmer for 5-10 minutes.
Add salt and lemon juice. Garnish with herbs and serve hot.
